Espresso Chocolate Chip Cookies
These Espresso Chocolate Chip Cookies combine the bold, aromatic flavor of espresso with rich, melty chocolate chips for a bakery-style treat. Slightly crisp on the edges and soft and chewy in the center, these cookies are the perfect balance of coffee and chocolate — an irresistible pick-me-up for coffee lovers and cookie fans alike.
Ingredients
- 1 cup 225 g unsalted butter, softened (or browned butter for a nuttier flavor)
- 1 cup 200 g granulated sugar
- ¾ cup 150 g light brown sugar, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups 325 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 tablespoons instant espresso powder
- 1 ½ to 2 cups 200–300 g chocolate chips or chopped chocolate (semisweet or bittersweet)
- Optional: flaky sea salt for garnish
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder. Set aside.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and creamy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined — do not overmix.
- Fold in Chocolate: Gently fold in the chocolate chips or chunks using a spatula.
- Chill the Dough: Cover and refrigerate for at least 30 minutes (up to 24 hours) for better flavor and less spread.
- Scoop Dough: Use a cookie scoop or tablespoon to form 1½ tablespoon portions. Arrange on baking sheets, spaced 2 inches apart.
- Bake: Bake for 10–12 minutes or until edges are golden brown and centers are slightly soft.
- Cool: Let cookies rest on the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
- Finish (Optional): Sprinkle warm cookies with a pinch of flaky sea salt for a gourmet touch.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.
- Flavor Boost: Use browned butter for a deep, nutty flavor that enhances the espresso and chocolate combination.
- Chewy Texture Tip: Chill the dough overnight — this improves both flavor and chewiness.
- Variations: Try adding chopped walnuts, pecans, or caramel bits. For a double-chocolate version, replace ¼ cup of flour with unsweetened cocoa powder.
- Serving Suggestion: Enjoy warm with a cup of espresso, cappuccino, or cold brew for a perfect coffeehouse pairing.